Description
Enjoy a burst of spring flavors with this easy sautéed vegetable medley. Tender-crisp baby carrots, sugar snap peas, asparagus, and zucchini are brightened with a zesty lemon garlic sauce, making this side dish a perfect accompaniment to any meal.
Ingredients
Baby Carrots:
1 cup, halved if thick
Sugar Snap Peas:
1 cup, trimmed
Asparagus:
1 cup, cut into 2-inch pieces
Zucchini:
1 cup, sliced
Olive Oil:
1 tablespoon
Butter:
1 tablespoon
Lemon Zest:
1 teaspoon
Lemon Juice:
1 tablespoon
Garlic Clove:
1, minced
Salt and Pepper:
To taste
Fresh Parsley or Dill:
For garnish
Instructions
- Blanch Vegetables: Bring a large pot of salted water to a boil. Add carrots and cook for 2 minutes. Add asparagus, sugar snap peas, and zucchini; cook for 2–3 minutes. Drain and shock in ice water. Drain again.
- Sauté Vegetables: In a skillet over medium heat, melt butter with olive oil. Sauté garlic for 30 seconds. Add blanched vegetables; sauté for 3–4 minutes. Stir in lemon zest, lemon juice, salt, and pepper.
- Finish and Serve: Toss to coat evenly. Garnish with herbs and serve warm.
Notes
- This recipe is highly versatile—use any combination of seasonal vegetables like green beans, yellow squash, or baby corn.
- To save time, use a frozen spring blend mix and skip the blanching step.
- Great as a side dish for chicken, fish, or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
